Ingredients Jump to Instructions ↓

  1. 2 pounds parsnips, peeled and quartered lengthwise

  2. 1/4 cup vegetable oil

  3. 3 teaspoons salt, divided

  4. 6 tablespoons honey , divided

  5. 6 cups water

  6. 1 bunch parsley

  7. 1 carrot, cut in

  8. 1/2 1 small onion

  9. 2 bay leaves

  10. 1/2 teaspoon black peppercorns

  11. 2 teaspoons white pepper

  12. 3 cups heavy cream Special Equipment: cheesecloth

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375 degrees F. Toss the parsnips with the oil and 1 teaspoon of salt and drizzle with 3 tablespoons honey. Place on a baking sheet and put into the top half of the oven. Roast 30 minutes, or until the parsnips are a deep golden brown; they tend to burn easily so make sure to toss often while roasting. Meanwhile, put the water into a large pot and place over high heat. Lay a double layer of cheesecloth on a flat surface and place the carrot , onion, parsley, bay leaves and peppercorns in the center. Tie the cheesecloth up and around the vegetable and herb mix and drop it into the water. Bring to a boil , lower the heat and simmer for 30 minutes. Remove the parsnips from the oven and place them immediately into the stock . Add the remaining honey and salt and white pepper; simmer for about 20 minutes. Puree with an immersion blender , or in batches in a blender. Add the cream and cook for another 10 minutes or until thick.


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